Cadbury Creme Egg Easter Cupcakes | Easter Cupcake Recipe


Chocolate cupcake topped with creme egg buttercream,
these creme egg cupcakes are the perfect sweet treat for easter. To start we’ll need a basic chocolate cupcake
recipe, but it’ll have a little something extra added in. This is my favourite chocolate cupcake recipe
but if you have your own recipe that you always use or you would rather use a box mix that
will work as well. Start with a medium sized mixing bowl and
measure out the granulated white sugar. If you would like the full recipe for these
Creme Egg Easter Cupcakes it will be on my website as well as the full measurements listed
in the description box below. Make sure to subscribe to my channel for a
chocolate hot cross bun recipe next week. To the sugar crack in 2 medium sized free
range eggs. If you store your eggs in the fridge like
I do just take them out 30 minutes before you start baking so they have a chance to
come up to room temperature. Measure out half a cup of a neutral oil like
vegetable or canola and pour into the bowl. One of the reasons I love this recipe is it
uses oil instead of butter so there is no need for any creaming. Butter has a stronger flavour so when your
making something like chocolate flavoured cupcakes or cake you don’t want anything
competing with the flavour from the cocoa powder. Lastly add about half a teaspoon of vanilla,
always add vanilla to chocolate baked goods as it really brings out flavour. Use a whisk to mix everything together until
everything is well combined. Set the wet ingredients to the side while
we work on the dry. In a larger mixing bowl sieve in the dry ingredients,
the flour, cocoa powder, baking powder, baking soda and salt. You’ll need one and a half cups of all purpose
flour or cake flour and half a cup of cocoa powder. You can use a whisk instead of a sieve here
but I always find cocoa powder is full of lumps so sieving usually works a lot better. Because this is easter themed I think a chocolate
cupcake works best, and who doesn’t like chocolate cupcakes. Although if you have a different favourite
flavour or you just want to use something like vanilla you can as well. Also this chocolate cupcake recipe can be
used to make a cake, just bake in one tin for about 30-40 minutes or until it springs
back when pressed. You’ll need half a teaspoon of both baking
powder and baking soda. The difference? Baking powder contains baking soda as well
as an acid to activate it. The buttermilk and cocoa powder in the cupcakes
is an acid which activates the half teaspoon of baking soda meaning the cupcakes are super
light and fluffy. Add a pinch of salt to round off the flavours
and sieve the ingredients into the large mixing bowl, removing any of a small lumps left at
the end. Next, mix all the ingredients together to
make the chocolate cupcake batter. Add half of the wet ingredients as well as
half of the buttermilk, you’ll need one cup, to the dry ingredients. Use a wooden to fold the batter together until
the wet ingredients and buttermilk have been incorporated. Follow with the remaining and fold together
until just combined. Adding the wet ingredients in half at a time
helps to reduce the amount of lumps in the batter as well makes sure everything is mixed
well. Be careful not to over mix, just enough so
there is no longer any dry flour, or the cupcakes can turn dry and tough. Line a 12 pan cupcake tin with paper liners
and use a 1/4 cup cookie scoop to divide the batter and fill the tins. You only want to fill them 2/3 of the way
and I’ve found a quarter cup works best so if you don’t have a cookie scoop try
using a measuring cup instead. Optionally as well you can add a mini creme
egg to each of the cupcakes, pressing them down into the batter. Bake the cupcakes into a 180 C | 350 F oven
for about 15-20 minutes or until the cupcakes spring back when pressed. Cool the cupcakes completely before decorating. To make the creme egg buttercream add the
room temperature butter to a stand mixer. If you’re like me and forgot to get your
butter out of the fridge, just cut it up into cubes and it’ll be ready to use in about
15 minutes. Whip the butter in the stand mixer or using
a hand mixer for 3-5 minutes or until it is pale, fluffy and almost doubled in volume. This insures a very light, airy and fluffy
buttercream. While the butter is whipping unwrap and cut
up the creme eggs. You’ll need 6 creme eggs for the buttercream
plus 6 more for decorating the cupcakes when they’re finished. This task can be easier if you get the cream
eggs out of the fridge instead of leaving them at room temperature as the filling will
harden, meaning it won’t get everywhere while your cutting. To be honest though it will get all over your
hands, knife and chopping board so don’t put too much thought into it. Cut each egg up into quarters, they will get
broken up more when added to the buttercream, and set to the side. When the butter is light and fluffy start
to add the icing sugar or powdered sugar, same thing just different names depending
on where you live in the world. I like to add it in two stages, scraping the
bowl down in between to make sure everything is evenly incorporated. Beat on high speed for a few minutes before
we add the creme eggs. This buttercream has less sugar than my standard
buttercream recipe as you’ll get so much sweetness from the creme eggs. Of course this is an extremely sweet treat
for easter but if you do still find it too sweet add only a cup and a half of the sugar. Once your sugar has been incorporated add
in the creme eggs, turn the mixer to medium speed and beat for 3 to 4 minutes. The creme eggs should break up further during
this, it just depends on how lumpy you want the buttercream. Just be aware if you plan to pipe the buttercream
you’ll need a large nozzle as I found it does tend to clog up. If you are just going to use a palette knife
or regular knife to decorate the cupcakes you won’t have any issues. Fill your piping bag with the creme egg buttercream
and pipe on a healthy amount. I’ve used a star tip for these. Drizzle the cupcakes with melted chocolate
or chocolate syrup, whatever you have on hand and finally add half of a creme egg. Let me know if you’re going to make these
cupcakes for Easter, they were so much fun. I hope you enjoyed this recipe and I will
see you in my next video

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